London Broil and Portobello Sandwich

Tyler Florence

Copyright 2001 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Suddenly Steak in Warwick RI

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
4 servings
Level:
--
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Ingredients

  • 1 1/2 pound London broil
  • 1/2 cup olive oil, plus more for brushing steak
  • Salt and pepper
  • 1/4 cup balsamic vinegar
  • 4 portobello mushroom caps, cut in slices
  • 1 Vidalia onion, cut in rings
  • 1/2 cup mayonnaise
  • 1 tablespoon grated horseradish or grainy mustard
  • 1/2 cup chopped fresh parsley
  • 1/2 lemon, juiced
  • 4 pieces ciabatta bread, split horizontally
  • 1/4 pound Fontina, sliced
  • 1/3 cup (packed) coarsely chopped arugula leaves

Directions

Preheat oven broiler for 5 minutes.

Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.

In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.

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Newest Ratings and Reviews

Read all 27 reviews

  • on August 22, 2011

    Flag

    I cooked a london broil that was grass-fed and half the recommended weight at 4" below my broiler flame (on high and it was still raw less than a 1/4 of an inch below the edge when I took it out.

    people found this review Helpful.
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  • on August 25, 2007

    Flag

    Easy and delicious... big hit with the guys.

    people found this review Helpful.
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  • on April 01, 2007

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    Love the sandwich. I topped with Blanched aspargus and served in my pub. Everyone loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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